Beef Sliders with Kimchi

By: Hannah Lee Leidy
Photo by Max Kelly

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Serves 4

    For the kimchi:
  • 1 head Chinese cabbage
  • ½ cup green onions, green parts only, julienned
  • ½ cup carrots, julienned
  • 2 tablespoons salt
  • ⅔ cup sugar, divided
  • 20 cloves garlic, peeled and chopped
  • ⅓ cup fresh ginger, peeled and chopped
  • ½ cup gochujang
  • 1⅓ tablespoons fish sauce
  • 1⅓ tablespoons soy sauce
  • ⅔ tablespoon salted shrimp
  • For the sliders:
  • 4 (4-ounce) beef patties
  • Salt and pepper to taste
  • 4 brioche slider buns, buttered
  • ¼ cup kimchi, finely chopped
  • ¼ cup chopped smoked bacon
  • ¼ cup mayonnaise

1. Make the kimchi: Cut cabbage in half lengthwise, then cut crossways into 1-inch pieces. In a large bowl, toss with onions, carrots, salt, and 1 tablespoon sugar. Refrigerate for 30 minutes.

2. Meanwhile, in a blender, combine garlic, ginger, gochujang, fish sauce, soy sauce, shrimp, and remaining sugar. Process into a paste, then add water, 1 tablespoon at a time, until thinned. Aggressively massage mixture into vegetables, then pack into a glass container, cover, and let ferment until bubbles subside, about 5 days. Transfer to a clean container and refrigerate for 2 days before eating.

3. Make the sliders: Season patties with salt and pepper and cook in a skillet or on a grill to desired internal temperature. Lightly toast buns, then top with patty, kimchi, bacon, and mayo.

From Irene’s Takes Texas’ Diner Scene Global.

  • From Andrew Curren, Irene's, Austin

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